2-Acetyl-2-thiazoline structure
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Common Name | 2-Acetyl-2-thiazoline | ||
|---|---|---|---|---|
| CAS Number | 29926-41-8 | Molecular Weight | 129.180 | |
| Density | 1.3±0.1 g/cm3 | Boiling Point | 223.8±23.0 °C at 760 mmHg | |
| Molecular Formula | C5H7NOS | Melting Point | 26-30ºC | |
| MSDS | Chinese USA | Flash Point | 89.2±22.6 °C | |
| Symbol |
GHS06 |
Signal Word | Danger | |
| Name | 1-(4,5-dihydro-1,3-thiazol-2-yl)ethanone |
|---|---|
| Synonym | More Synonyms |
| Density | 1.3±0.1 g/cm3 |
|---|---|
| Boiling Point | 223.8±23.0 °C at 760 mmHg |
| Melting Point | 26-30ºC |
| Molecular Formula | C5H7NOS |
| Molecular Weight | 129.180 |
| Flash Point | 89.2±22.6 °C |
| Exact Mass | 129.024841 |
| PSA | 54.73000 |
| LogP | -0.89 |
| Vapour Pressure | 0.1±0.4 mmHg at 25°C |
| Index of Refraction | 1.609 |
| Storage condition | 2-8°C |
| Symbol |
GHS06 |
|---|---|
| Signal Word | Danger |
| Hazard Statements | H301-H319 |
| Precautionary Statements | P301 + P310-P305 + P351 + P338 |
| Personal Protective Equipment | dust mask type N95 (US);Eyeshields;Faceshields;Gloves |
| Hazard Codes | Xn:Harmful; |
| Risk Phrases | R22;R36 |
| Safety Phrases | S26 |
| RIDADR | UN 2811 |
| WGK Germany | 3 |
| HS Code | 2934100090 |
|
~39%
2-Acetyl-2-thia... CAS#:29926-41-8 |
| Literature: Fuganti, Claudio; Gatti, Francesco G.; Serra, Stefano Tetrahedron, 2007 , vol. 63, # 22 p. 4762 - 4767 |
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~%
2-Acetyl-2-thia... CAS#:29926-41-8 |
| Literature: Journal of Agricultural and Food Chemistry, , vol. 43, # 11 p. 2946 - 2950 |
| Precursor 3 | |
|---|---|
| DownStream 0 | |
| HS Code | 2934100090 |
|---|---|
| Summary | 2934100090 other compounds containing an unfused thiazole ring (whether or not hydrogenated) in the structure VAT:17.0% Tax rebate rate:9.0% Supervision conditions:none MFN tariff:6.5% General tariff:20.0% |
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Chemistry of 2-acetyl-1-pyrroline, 6-acetyl-1,2,3,4-tetrahydropyridine, 2-acetyl-2-thiazoline, and 5-acetyl-2,3-dihydro-4H-thiazine: extraordinary Maillard flavor compounds.
Chem. Rev. 106(6) , 2299-319, (2006)
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Identification of potent odorants in different green tea varieties using flavor dilution technique.
J. Agric. Food Chem. 50(20) , 5660-3, (2002) Two kinds of pan-fired green teas (Japanese Kamairi-cha and Chinese Longing tea) were compared with the common Japanese green tea (Sen-cha). Application of the aroma extract dilution analysis (AEDA) u... |
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Generation of roasted notes based on 2-acetyl-2-thiazoline and its precursor, 2-(1-hydroxyethyl)-4,5-dihydrothiazole, by combined bio and thermal approaches.
J. Agric. Food Chem. 50(8) , 2350-5, (2002) Roasted notes contribute to the flavor of thermally processed foods such as meat and bread. 2-Acetyl-2-thiazoline is one of the key volatile compounds responsible for the roasted and popcorn-like arom... |
| MFCD00209496 |
| Ethanone,1-(4,5-dihydro-2-thiazolyl) |
| UNII-TI3K1Q5Y1T |
| 1-(4,5-Dihydrothiazol-2-yl)ethanone |
| 2-Acetylthiazolin |
| 1-(4,5-Dihydro-1,3-thiazol-2-yl)ethanone |
| Ethanone, 1-(4,5-dihydro-2-thiazolyl)- |
| 2-Acetyl-2-thiazoline |